岗稔果酒发酵工艺的研究

Study on the Fermentation Techniques of Downy Rosemyrtle Wine

摘要:

本文对岗稔果酒的生产工艺进行研究，试验表明，与游离细胞发酵相比，带皮渣的固定化发酵的酒液残糖含量更低，有利于生产干型岗稔果酒，酒液有岗稔的特有色泽，澄清度高。另外，研究了在20 ℃、25 ℃、30 ℃三种不同温度下进行固定化细胞发酵，结果表明25 ℃发酵有利于岗稔酒特有色泽的形成，而且口感柔和，果香和谐。

Abstract:

The processing of Downy Rosemyrtle wine was studied in the paper. Results showed that the residual sugar content in immobilized cell-fermented downy rosemyrtle wine was lower than that in free cell-fermented wine. Besides, the wine fermented by immobilized cell had the special color of downy rosemyrtle and high clarity. Moreover, study of the immobilized cell-catalyzed fermentation at different temperatures (20 ℃, 25 ℃ and 30 ℃) showed that the wine fermented at 25 ℃ tasted good and had the special color of downy rosemyrtle.